Nisin

Nisin-An High-efficient Natural Inhibitor against Gram-positive Bacteria   I. Introduction Nisin is a natural food preservative (bacteriocin) produced by the stains of the food-grade lactic acid bacterium Lactococcus lactis during fermentation. It is Generally Regarded As a Safe (GRAS) food additive by FDA of the U.S. Nisin has good antibacterial capability against a wide range of Gram-positive bacteria and their spores, especially against the heat resistant bacilli, such as B. Stearothermophilus, Cl. Butyricum and L. Monocytogenes, while it shows negligible or no effect against Gram-negative bacteris, yeasts or moulds. Till now Nisin has been widely approved as a natural and safe food preservative in the U.S., the E.U. and by FAO and WHO. II. Strengths * Extending shelf-life of food products; * Improving safety of food products by substituting chemical preservatives suppressing Gram-positive spoilage and pathogenic bacteria; * Extremely high efficiency or high cost effectiveness; * Improving food nutrition and flavor by reducing time and lowering the temperature for processing; * Friendly to fermented food products (non-effective to bacteria); * Suppressing post-acidification in cheese products; * No apparent cross-resistance related to therapeutic antibiotics; * Stable when heated at low pH. III. Application Sample application and recommended dosages: Processed cheese           200~400ppm Pasteurized milk and milk products          10~400ppm Pasteurized chilled soups             100~200ppm Crumpets            150~250ppm Canned foods (high acid)              100~200ppm Ricotta cheese                  100~200ppm Continental type cooked sausage             200~500ppm Dipping sauces                  50~250ppm Salad dressings                 50~250ppm Beer: post fermentation                               10~50ppm Vinegar                50~150ppm Soy sauce            50~200ppm Direction of use: prepare 5% aqueous solution with cooled boiled water or distilled water first. It would be the best to apply diluted citric acid or acetic acid solution with a pH value of 4. Then add the solution to the food and stir well. It would be also OK but not so strongly recommended to add powder nisin directly into foods and stir well. III. Safety The strains L. lactis used for nisin production is food grade GRAS ingredient. The product itself is non-toxic. Nor is there any apparent cross-resistance in bacteria that may affect antibiotic therapeutics. It will be quickly digested into amino acids by enzymes in human interestines and stomach. *ADI 33000IU/KG(FAO/WHO, 1994) IV. Quality Freda product conforms to international standards for nisin including those by FAO/WHO, EU and USFDA. It is manufactured in accordance with the Chinese Light Industry standard QB 2394-2007 and meets the requirements of Chinese Agriculture  Standard NY/T 392-2000 for additives used in producing green foods. V. Packing *500g/100g bottle, 10kg carton *20kg/25kg drum *Customized packaging